Lime Pork Tenderloin

 

 

The Marinade and Pork:

8 large garlic cloves, finely minced
3 tablespoons soy sauce
2 tablespoons fresh ginger root, finely minced
1 tablespoon Dijon mustard
1/2 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper to taste
4 pork tenderloins (about 3/4 pound each), trimmed

  1. Combine all ingredients, except pork in a large zip lock-style plastic bag, mixing well. Add pork with marinade. Seal bag, pressing out excess air, place in a shallow dish and marinate pork for several hours at room temperature, or refrigerate at least 1 day and up to 2 days, turning occasionally.

  2. Prepare the grill.

  3. Remove pork from marinade, letting excess drip off.

  4. Grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, for about 15 to 20 minutes or until done.

  5. Transfer meat to a cutting board and let stand 5 minutes before slicing.

  6. Serve with Warm Onion-Jalapeņo Salsa.

Warm Onion-Jalapeņo Salsa:

 

1 1/4 pounds red or white onions, chopped fine (about 4 cups)
2 tablespoons olive oil
2 fresh jalapeņo chilies, seeded and minced 
2 tablespoons brown sugar
4 tablespoons red-wine vinegar
1/4 cup water
Salt and freshly ground pepper to taste

  1. In a large heavy skillet cook onions in oil, stirring, until softened. Add jalapeņos and cook, stirring, 1 minute.

  2. Add sugar and cook, stirring, 1 minute. Add vinegar and water and simmer, stirring occasionally, until mixture is slightly thickened.

  3. Season with salt and pepper and serve.

 Serve with ;Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 or   Potatoes or Shanna's Fried OkraV10